Vietnamese · Lunch
Sizzling Rice Pancake with Egg (Dairy-Free)
A crisp Vietnamese-style rice pancake made with rice flour batter and turmeric is filled with shrimp, egg, bean sprouts and scallions, folded golden, then served with fresh lettuce, herbs and tangy fish sauce dipping sauce with lime and chili.
$5
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
459Calories
22.8gProtein
23.1gFat
36.4gCarbs
7.3gSugar
3gFiber
1756mgSodium
286mgChol
14.2gSat Fat
561mgPotassium
138mgCalcium
3.2mgIron
1.1mcgVitamin B12
18mgVitamin C
gluten-free
dairy-free
Instructions
1
Prep
Peel and devein the shrimp, slice the scallion and chili, mince the garlic, pick the mint and cilantro leaves, and beat the egg.
2
Whisk
In a bowl, whisk the rice flour, turmeric, coconut milk, 2 tbsp water and 1 tsp oil into a smooth, thin batter with no lumps.
3
Rest
Cover the batter and let it sit at room temperature for 10 minutes to hydrate.
4
Sear
Heat 1 tbsp oil in a nonstick skillet over medium-high heat and sear the shrimp for 1 minute per side until pink and just opaque, then push aside.
5
Fry
Pour the batter into the skillet over medium heat, swirling thinly, and fry undisturbed for 3 minutes until the edges turn golden and lacy.
6
Build
Drizzle the beaten egg over the pancake, scatter bean sprouts and scallion on one half, and cook 2 minutes until the egg sets and the underside crisps.
7
Finish
Fold the pancake in half with a spatula and slide it onto a plate.
8
Whisk
In a small bowl, whisk the fish sauce, lime juice, sugar, garlic, chili and 2 tbsp water until the sugar dissolves.
9
Plate
Serve the folded pancake with lettuce leaves, mint, cilantro and the dipping sauce alongside for wrapping and dunking.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g shrimp, peeled and deveined
- 22 eggs, beaten
- 2/3 cup90g rice-flour
- 1/2 tsp1/2 tsp turmeric-ground
- 2/3 cup160ml coconut-milk
- 4 tbsp4 tbsp water
- 22 scallion
- 1 cup90g bean-sprout
- 2 tsp2 tsp vegetable-oil, for the batter
- 2 tbsp2 tbsp vegetable-oil, for frying
- 22 small handful lettuce
- 22 small handful mint
- 22 small handful cilantro
- 2 tbsp2 tbsp fish-sauce
- 2 tbsp2 tbsp lime-juice
- 2 tsp2 tsp sugar-white
- 11 small clove garlic
- 11 chili-fresh
- 4 tbsp4 tbsp water, for the dipping sauce
